Black Garlic Chicken & Charred Leek Purée
Treat yourself to a delicious meal with this Black Garlic Chicken & Charred Leek Purée recipe. Tender chicken breasts are stuffed with aromatic black garlic and fresh parsley, seasoned to perfection, and baked until juicy. Served alongside a creamy charred leek purée and sautéed mushrooms with green onions, this dish offers a satisfying mix of flavors and textures that will leave you wanting more.
Equipment
- Squeeze bottle (optional)
- Fine Mesh Strainer
- Blender or Food processor
- Chargrill or Cast iron pan
Ingredients
Chicken
- 2 chicken breasts good quality, skin on
- 6-8 black garlic cloves minced
- 2-3 tbsp fresh parsley chopped
- Drizzle of olive oil
- 1 tap Garlic powder
- 1 tsp Paprika
- 1 tsp sugar
- ½-1 tsp salt (to taste)
- ¼-½ fresh cracked pepper (to taste)
Charred Leek Purée
- 4 white leeks
- 1 tbsp squid ink (or 1 tablespoon squid ink powder, rehydrated as per instructions below)
- 1 tbsp miso paste
- 1 dash of soy sauce
- 1 cup water
Muhrooms
- 5-7 cremini mushrooms halved
- 1 tbsp butter
- 1 tbsp Olive or Grapeseed oil
- ¼ tsp Dried rosemary
- ¼ tsp Dried thyme
- 2-3 Green onion roughly chopped
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cut a horizontal slit in each chicken breast, starting from the side, (making sure not to slice all the way through.) This creates a pocket for stuffing.
- Stuff each chicken breast pocket with minced black garlic and chopped parsley.
- Rub the outside of each chicken breast with a drizzle of olive oil, then season with garlic salt, paprika, sugar, and freshly cracked pepper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes.
- Meanwhile, sauté the halved cremini mushrooms and roughly chopped green onions in a hot pan with a dash of oil. Add butter, toss to fully coat the mushrooms, sprinkle with dried rosemary and thyme, and season with salt and pepper.
- Cut the leeks in half lengthways and wash thoroughly. Use a very hot chargrill or cast iron pan to blacken the leeks on both sides. Remove from heat, trim down slightly, and scatter evenly in a saucepan.
- Add enough water to just cover the leeks (about 1 cup). Bring to a boil and simmer until the liquid has reduced and the pan is almost dry.
- Transfer the leeks to a blender and add rehydrated squid ink (see note #1.), miso paste, and soy sauce. Blend until smooth.
- Strain the purée through a fine strainer, transfer to a squeezy bottle (if using), and set aside.
- To serve: Pipe the charred leek purée in swirls on each plate. Slice each chicken breast in half and place on top of the purée.
- Serve the black garlic Chicken & charred leek purée with sautéed cremini mushrooms and green onions on the side.
Notes
-
- Rehydrating Squid Ink Powder: In a small bowl, mix 1 tablespoon of squid ink powder with 1 tablespoon of mayonnaise until fully incorporated, with no lumps.
- Let the mixture sit for a few minutes to allow the squid ink to rehydrate and infuse its flavor into the mayonnaise.
- Charred Leeks Tip: When charring the leeks, ensure you achieve a deep char without burning them. This will impart a smoky flavor to the purée. Monitor the heat and adjust as necessary.
- Consistency Adjustments: If the purée is too thick after blending, add more water or stock to reach your desired consistency. Alternatively, for a richer texture, you can use a splash of cream or butter.
- Squid Ink Substitute: If squid ink is unavailable, you can substitute it with cuttlefish ink, which offers a similar flavor profile and color.
- Fridge: Allow the charred leek purée to cool to room temperature. Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: Leftover charred leek purée can be frozen. Store it in an airtight container or a freezer-safe bag for up to 1-2 months. Thaw in the refrigerator and reheat gently when ready to use.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
